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Gnocchi with Kabocha, Walnuts, and Scamorza
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Authentic Italian gnocchi with kabocha squash sauce, toasted walnuts, and smoked scamorza cheese.
Ingredients:
  • 1.75 pounds kabocha squash
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 0.25 cup chopped raw walnuts
  • 0.5 cup Scamorza cheese
  • 1 pound potato gnocchi
  • 1 pinch ground nutmeg
  • 5 tablespoons grated Grana Padano cheese
Instructions:
  • Halve the kabocha squash and remove seeds, stringy flesh, stem, and outer skin. Dice the flesh.
  • In a heavy-bottomed pot, heat olive oil over medium heat and sauté minced shallot and diced squash until completely softened, about 5 to 10 minutes. Stir in walnuts and mash until smooth. Then add scamorza cheese and cook until melted and the sauce is creamy, about 3 to 5 minutes.
  • In a large pot, bring salted water to a gentle boil. Add gnocchi and cook until they float, about 2 to 4 minutes.
  • Gently transfer the gnocchi from the pot to the sauce using a slotted spoon. Add some cooking water to the sauce to adjust the consistency, if needed. Gently toss the gnocchi to coat them evenly, being careful not to stir too vigorously to maintain their shape.
  • Plate the gnocchi individually, sprinkling a hint of nutmeg and 1 tablespoon of Grana Padano cheese on each serving.

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